<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24 Hour Green Salad</title>
      <categories>
        <cat>Salads</cat></categories>
      <yield>10</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Head lettuce; torn and drained</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Chopped celery</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Chopped green pepper</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>package</unit></amt>
        <item>Frozen peas (do not thaw)</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>pint</unit></amt>
        <item>Hellmann's mayonnaise</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>tablespoons</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>4</qty>
          <unit>ounces</unit></amt>
        <item>Parmesan cheese</item></ing>
      <ing>
        <amt>
          <qty>8</qty>
          <unit>slices</unit></amt>
        <item>Bacon; fried and crumbled</item></ing></ingredients>
    <directions>
      <step>  Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the
  above another layer of lettuce. Spread mayonnaise over top - spreading
  completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese,
  then bacon. Do not cover. Refrigerate overnight. Do not toss. Let guests
  serve from the bowl.
  
  Mrs. W. L. Cain Mrs. C. R. Baker Mrs. Russell Straight Mrs. A. K. Wilhelm
  
  Recipe by: Company Fare, Vol. 2, 1974, First Presbyterian Church, Posted to
  MC-Recipe Digest V1 #740 by C4 &lt;c4@groupz.net&gt; on Aug 13, 1997
 
</step></directions></recipe></recipeml>
